Recipe: Perfect Easy Fluffy Buttermilk Chiffon Cake

Easy Fluffy Buttermilk Chiffon Cake. Great recipe for Easy Fluffy Buttermilk Chiffon Cake. I had some leftover buttermilk in the refrigerator, so I thought that I could use it to make a buttermilk chiffon cake. The cake came out very fluffy.

It's basically the same procedure as baking a plain chiffon. As for hints, just make sure to whip the meringue until stif. After the cake is removed from the oven, invert the pan on a cooling rack and allow to cool down completely before removing the chiffon cake from the pan. You can have Easy Fluffy Buttermilk Chiffon Cake using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Easy Fluffy Buttermilk Chiffon Cake

1. It's 225 ml of Buttermilk (or plain yogurt).
2. It's 6 of ○Egg whites.
3. You need 60 grams of ○Sugar.
4. Prepare 6 of Egg yolk.
5. Prepare 60 grams of Sugar.
6. Prepare 135 grams of Plain flour.
7. You need 3 tbsp of Vegetable oil.

The ingredients: By using cake flour and extra fine sugar (castor sugar), the texture of the final product is more refined. See great recipes for Fluffy Citrus earl grey Cotton Chiffon cake too! For a larger sheet cake or making a layer cake of two layers, you can double the recipe. Beat until very stiff and glossy.

Easy Fluffy Buttermilk Chiffon Cake step by step

1. Make the meringue. Gradually add the sugar (60 g) to the egg whites and whip with a whisk until stiff peaks form..
2. In a separate bowl, add the sugar to the egg yolk and stir until white and frothy. Add the buttermilk and vegetable oil in that order and mix well with each addition..
3. Add the sifted flour into the bowl from Step 2 in one turn. Use a rubber spatula to combine well..
4. Add 1/3 of the meringue from Step 1 into the bowl from Step 3 and use a whisk to combine (mixing so that the batter becomes even in texture)..
5. Add the rest of the meringue. Switch to a rubber spatula to mix the batter in cutting motions..
6. Pour Step 5 into the cake pan and bake for 40 minutes in a preheated 170℃ oven (the baking time varies by oven)..
7. Once done, flip the cake pan upside down and let it cool (it's best to place it on top of a beer bottle or something similar)..
8. Your fluffy chiffon cake is done..

In another bowl stir remaining sugar, flour, baking powder, soda and salt. Add oil, bananas, half of buttermilk and vanilla. Add remaining buttermilk and egg yolks. Techniques Used: Chiffon Mixing Method, Easy Meringue; This is my absolute favorite recipe for yellow cake. It turns out light and fluffy yet still moist.